RICE AND LIVER STUFFING

Rice and Liver Stuffing image

Provided by Craig Claiborne

Time 30m

Yield About 8 cups

Number Of Ingredients 11

Ingredients

1 pound chicken livers
1 turkey liver, chopped
Salt to taste, if desired
Freshly ground pepper to taste
3/4 pound fresh mushrooms
2 tablespoons butter
1/2 cup finely chopped onion
1/3 cup corn oil
1/4 cup dry sherry wine
4 1/2 cups cooked rice (see recipe)
1 egg, lightly beaten

Steps:

Preheat the oven to 350 degrees.
Pick over the livers. Cut away and discard the tough connecting membranes. Cut the chicken and turkey livers into small cubes. Sprinkle with salt and pepper and set aside.
Cut the mushrooms into quarters and slice them. There should be about six cups.
Heat the butter in a heavy skillet and add the onion. Cook, stirring, until wilted. Sprinkle with salt and pepper. Add the mushrooms and cook, stirring, until mushrooms give up their liquid. Continue cooking until the liquid evaporates.
Heat the oil in another heavy skillet and add the livers. Cook over very high heat, stirring frequently, about one and a half minutes.
Add the livers to the mushrooms. Stir and cook briefly. Add the wine and cook briefly over high heat until the wine evaporates. Add the rice and stir. Add the egg, stirring. Let cool.
Stuff and roast the turkey. Heat the leftover stuffing separately in a skillet on top of the stove and serve with the carved turkey.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 1 gram, TransFat 0 grams